‘Panlasa’: Madrid Fusión Manila 2016 Regional Lunch Day 1 in Photos

For three days, congress participants were treated to thematic lunches that flaunted the flavors of the Philippines and our three regions: Luzon, Visayas, and Mindanao. Here's how our local talents put the spotlight on our cuisine, ingredients, and flavors in Day One's interesting theme: Panlasa (taste), or the five flavors of Philippines--maalat (salty), matamis (sweet), maasim (sour), mapait (bitter), and malinamnam (savory).

For three days, Madrid Fusión Manila 2016 participants were treated to thematic lunches that flaunted the flavors of the Philippines and our three regions: Luzon, Visayas, and Mindanao. Aside from the buffet spread of local food by different establishments and restaurants from across the country, a delicious highlight was the most unique dishes that our very own local and Philippine-based talents and chefs created based on a specific theme each day. For the themed menus, the kitchen creatives were handpicked by Appetite Magazine editor-in-chief Nina Daza-Puyat, cookbook author Angelo Comsti, Just Jonesing and Pinoy Eats World founder JJ Yulo, and 'Eat Out Now' author and magazine editor Alicia Sy. Executive Chefs for the Regional Lunches are Noel dela Rama and Josh Boutwood, while assisting all chefs during the lunches are volunteers from Enderun Colleges. The three days were truly a smörgåsbord of Filipino culture, edible ideas, and delicious conversations.

For day one, our very own chefs put the spotlight on our cuisine, ingredients, and flavors with the theme 'Panlasa' (taste), or the five flavors of Philippines–maalat (salty), matamis (sweet), maasim (sour), mapait (bitter), and malinamnam (savory/umami). It was an introduction to bold and creative takes on flavors, as guests savored unique dishes like aligue ice cream, sinuglaw using oysters, and a savory macaron stuffed with cured pork.

 

Day 1: Panlasa Menu

An ice cream of crab fat, coconut, and lemongrass meets blue swimmer crab and suahe (white shrimp), with a dressing of calamansi, roasted chilies, and crab fat, and a topping of pinipig

1. TALANGKA (Baby Crab Fat, Malinamnam)
Dish: Coconut Lemongrass and Aligue Ice Cream Shrimp and Crab Salad with Calamansi Aligue Dressing
by: Chef Him Uy de Baron (Pingpong Diplomacy, East Cafe, I am Kim, Cocina Peruvia)

 

Asia's Best Female Chef 2016 Chef Margarita Fores presents a macaron of thinly sliced Pata Negros (local jamon), candied kamias, with a topping of smoked kesong puti mousse

2. PATA NEGROS (Maalat)
Dish: Pata Negros, Macaron, Smoked Kesong Puti Mousse
by: Chef Margarita Fores (Cibo, Grace Park, Lusso, Alta)


 

Salted egg in layers inside an eggshell: a layer of salted egg tofu, a layer of calamansi salted egg cream with achuete and Palawan honey, and the third layer is a topping of salted egg polvoron and crispy rice

3. ITLOG NA MAALAT (Salted Duck's Egg, Maalat)
Dish: Itlog na Maalat +++
by: Chef Kalel Chan (Raintree Restaurants)

 

A Filipino version of chicken roulade is mariated with calamansi for a chicken version of Asadubg Matua (old fashioned pork asado), then topped with Kapampangan chicharon and atcharang gulay

4. KALAMANSI (Maasim)
Dish: Kalamunding-marinated Asadung Matua Roulade
by: Chef Jam Melchor (Healthy Eats Manila)

 

Seared chiffon cake is soaked in carabao's milk and honey with its topmost part bruleed, and with honey butter, pili nut, and honeycomb

5. PHILIPPINE HONEY (Matamis)
Dish: Bruleed Carabao's Milk-soaked Honey Cake with Salted Butter
by: Chefs Nikki Misa (Raffles Makati) and Kristine Lotilla (Scout's Honor)

 

6. BAGOONG (Maalat)
Dish: Grilled Pork Jowls Glazed with Shrimp Bagoong
by: Chef Giney Villar (Felisa Cafe)

 

At the base is corn binatog (white and yellow corn with freshly grated coconut and muscovado); the maja mais cream and corn jelly is also sweetened with muscovado; on top is freshly grated coconut flakes with butter and muscovado with a dusting of white chocolate infused with muscovado

7. MUSCOVADO SUGAR (Matamis)
Dish: Muscovado Mais Maja
by: Chef Neil Ramos (Neil's Kitchen)

 

The northern dish, usually sautees the vegetables (string beans, okra, eggplant, squash, ampalaya/bitter gourd) using pork fat, garlic, onion, ginger, and bagoong. Chef Jessie decorates her pinakbet with pork cracklings and chili fingers.

8. AMPALAYA (Mapait)
Dish: Pinakbet sa Bangka
by: Chef Jessie Sincioco (Chef Jessie's)

 

9. TABLEA (Mapait)
Dish: Sarsiadong Kambing sa Bugnay Wine
by: Chef Rafael Jardeleza (Rafael's La Cucina del Sur, Iloilo)

 

Oysters freshly flown Kalibo and Zamboanga embraced with kinilaw gulaman (agar agar). For the pork component of sinuglaw (traditionally, sinuglaw is a duo of grilled pork belly and fish ceviche), a topping of chicharon polvoron is added.

10. TALABA (Oysters, malinamnam)
Dish: Sinuglaw na Talaba
by: Chefs Patrick and Pia Roa (Patricio's Cevicheria)

 

Chef Mikko made a kansi stock and cooked monggo in it to bring out the flavor of batwan; the sour beef stock and monggo is joined by shredded beef shank and ox tripe, then topped with Kitayama striploin, crispy Kitayama beef bacon, sea salt with dehydrated sili leaves, chili, and malunggay  

11. BATWAN (Sour fruit, maasim)
Dish: Monggo Guisado sa Baka at Batwan
by: Chef Mikko Reyes (Hungry Hound, The Palace)

 

Booths: Pepita's Sisig Rice Stuffed Lechon de Leche and Richman's Lechon de Leche, Mama Sita's Palabok Bar, Risa Chocolates, Sebastian's Pinoy Popsicles, Manila Chocolatier, Destileria Limtuaco cocktails, Tsokolateria Artisanal Cafe, Pamana Restaurant

 

The Regional Lunches of Madrid Fusión Manila 2016 is sponsored by the Department of Agriculture. For more on MFM 2016's Luzon Regional Lunch and Panlasa, click here.

Madrid Fusión Manila 2016 was held last April 7 to 9, 2016, at the SMX Convention Center, Pasay City. It is the first and only Asian edition of Madrid Fusion, a Spanish gastronomy congress organized annually since 2003, bringing together prestigious and innovative chefs from all over the world.

For more information about Madrid Fusion Manila, visit madridfusionmanila.com and connect with them via Facebook (/MadridFusionManila), Instagram (@madridfusionmanila), and Twitter (@madridfusionmnl).

 

 

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